Creamy Potato and Chicken Casserole with Mushrooms

1Preparation 1. Preheat oven to 375°F (190°C). Grease a baking dish with butter (2 tablespoons) or cooking spray.

2Preparing the Ingredients 2. Peel and thinly slice the potatoes (500 g). Cut the chicken fillet (500 g) into bite-sized pieces. Slice the mushrooms (200 g). Minced garlic (3 cloves) cloves.

3Making the Creamy Sauce 3. In a saucepan, melt butter (2 tablespoons) over medium heat. Add minced garlic (3 cloves) and cook until fragrant.

4Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste.

5Gradually pour in the milk (2 cups) and cream while whisking continuously until the sauce thickens.

6Stir in the grated Parmesan cheese (½ cup), salt, and pepper. Remove from heat.

7Assembling the Casserole 7. Layer half of the sliced potatoes (500 g) in the prepared baking dish. Top with half of the chicken pieces and mushrooms (200 g).

8Pour half of the creamy sauce over the ingredients. Repeat the layers with the remaining potatoes (500 g), chicken, mushrooms (200 g), and sauce.

9Cover the baking dish with foil and bake for 45-50 minutes until the potatoes (500 g) are tender and the top is golden brown.

10Remove the foil and bake for an additional 10-15 minutes to allow the top to crisp up.

11Let the casserole rest for a few minutes before serving. Enjoy the creamy and savory flavors!

12Note For a finishing touch, sprinkle some fresh parsley or thyme on top before serving for added freshness and flavor.